Simple & quick one pot yellow curry
Today was a "leftover veggies in my fridge" dinner as we had to make space for the extra haul from the farmer's market :P. I wanted to prepare something quick, spicy, one pot, vegetarian, and I was super hungry. So I basically turned a playlist of The Voice US on to aid patience, and tossed a few things in my pantry and fridge into a curry. I had a pack of coconut milk handy which helped me conclude that it had to be a Thai-inspired yellow curry. Thai flavours are fresh, fragrant, and nothing like digging into a bowl of hot rice and curry after a long day. As an afterthought, I could have made it spicier. Next time! :)
Serves: 4
Time to cook: 30 minutes
Ingredients
- Diced veggies - I used aubergine, beans, capsicum, spring onions and pak choi
- 2 shallots
- 2 cloves of garlic
- 1 inch ginger piece
- 1 stick of lemongrass
- 250 ml coconut milk
- 2 tbsp sugar
- 2 dry red chillies
- 3 tbsp turmeric
- 1 tbsp cumin seeds
- 3 cloves
- 2 pods of cardamom
- 2 tbsp cumin powder
- 5-6 tbsp oil
- 1.5 cup of water
- salt to taste
Method
- Add 1 shallot, cleaned and roughly chopped lemongrass, cumin seeds, cardamom, and cloves, dry red chillies with about 100 ml of water and grind them into a fine paste
- Meanwhile, heat oil in a pan.
- Add the fresh spice paste, salt, sugar, and turmeric powder and saute for about 15 minutes
- Once the smell of raw onion is gone, (or after 15 minutes), add the hard veggies (veggies that require more cooking time) and the water. Cover and let it boil for 5 more minutes.
- Add the coconut milk and let it cook for 10 minutes without the lid
- Add the soft veggies like spring onion, pak choi leaves, and combine that well.
- Serve with some hot rice!
- Bon apetit!
I love Thai curries and love taking inspirations from the spice combination for my meals. Also, the are some of the easiest curries to prepare. We enjoyed a very nice ripe mango after our dinner, served just the way we had them back at home in India. Perfect for after a long day!
